Comments on: Mutsch: Kashmiri Meatballs

By: Renu

Renu — Tue, 27 May 2008 03:30:00 +0000

Surprised to know that you eat beef as you have written that you have tried making mutsch with beef.As far as I know Kashmiri Pandit do not eat beef. Good luck with your recipe of mutsch.

You are right Renu. But I don’t discriminate…

By: aa

aa — Mon, 07 Apr 2008 07:46:06 +0000

Anita! I’ve been salivating for ages over this post, had the ground turkey in my freezer for over a month, and finally got around to making mutsch today. Its the second time I’ve cooked something from your blog (the first was station bhaji) and I have the same “I-cannot-believe-how-gratifying-this-is-OMG-i’m-going-to-cry” reaction
I had Kashmiri neighbours when I was little, and the smell of the mutsch gravy simmering on the stovetop totally took me back to the smells of their household. Thanks so much

Moved you to tears now, did it? You will not be the first one! The kitchen fills up with the fantastic smell and it’s hard to wait till it’s done.

By: Manisha

Manisha — Wed, 26 Mar 2008 00:08:08 +0000

Oh gawd! Meat can totally taste good with very few ingredients. This mutsch I know.

You are too mutsch!

By: SJ

SJ — Tue, 25 Mar 2008 23:58:08 +0000

Hmmm, cooking this right now - I did have some doubts, how can a meat dish taste good with so few ingredients… but right niw the smell is to die for and I can’t wait to dig right into my dinner. Tastes better the next day? I don’t think I will find that out.
BTW, I thought we Bengali’s were the only ones to use mustard oil for cooking.

Tastes twice as good the next day!
Bengalis, Kashmiri, Punjabis…we all share the love of mustard oil.

By: Ansh

Ansh — Mon, 03 Mar 2008 19:12:22 +0000

Anita Di,

I made mutsch with ground turkey!! and I did not add any egg shegg :d

I love you for posting this recipe!! Hugs!

You will be rewarded if you stick with the recipe!

By: Here’s to the old… « A Mad Tea Party

Here’s to the old… « A Mad Tea Party — Tue, 01 Jan 2008 09:22:06 +0000

[...] easy to sway my son from his Kashmiri leanings where meat is concerned (especially when compared to mutsch and rogan josh, he usually concludes anything else to have been a waste of the meat ), but he [...]

By: elaichietcetera

elaichietcetera — Sun, 30 Dec 2007 10:53:57 +0000

My lanta! How did you two get here so darned quick?! I barely had time to clean up the kitchen and try to work this here blasted camera-thingy. I just might have to sit down and read the manual one of these days…but I tell ya, I’d have more time to do that if it would stop snowing for a few days- this shoveling is for the birds! How is it that your mutschgand don’t have no lumps like mine? They’re so smooth- you sure you just used one hand to roll ‘em? It woulda been so much more easier to roll ‘em like meatballs…

By: Manisha

Manisha — Sun, 30 Dec 2007 02:38:09 +0000

yes? And…

I am echoing the same…

By: elaichietcetera

elaichietcetera — Sun, 30 Dec 2007 02:20:26 +0000

Well…this past week I came across some ground lamb, but not goat yet, and decided to give your recipe a try…

Yes, and?

By: Nishant

Nishant — Wed, 12 Dec 2007 01:40:39 +0000

Reading this post, I had tears in my eyes of mixed feeling of amusement and sorrow, especially reading the quote “It’s not quite like Naani’s”, because my Nani would send musch cooked for me from Jammu to Delhi knowing how much I liked it especially when cooked by her.I guess its a coincidence that I read your article exactly a year after she passed away.Not only that but because in my more younger days, I made my mom’s life miserable everytime telling her “Bhabhi hish musch kar hechakh che banaviny”

God bless you for this wonderful blog!!!

I am happy the post touched a chord…Nanis are always better cooks, experience is on their side! Isn’t it great when grandparents are indulgent? She will always live on in your memories.
Last week I made these again, and yet scored only 8.5/10 with my son - another ten years and I should be there.